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Old 09-07-2009, 11:12 PM   #1
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Default Cider tastes rank

Hi I made cider from home grown apples which I pressed my self. I used youghs cider yeast and did a 2 week primary, a 1 week secondary and then bottled it for 2 weeks.

I knew it was not going to taste great after only 2 weeks botteling but it really was horrid. Tasted like gone off apple juice (which cider kind of is) mixed with a bit of dry white wine - but it was just not a pleasant taste.

Does freshed press turbo cider normal taste like this after 2 weeks of botteling and I just need to wait or have I done something wrong.

(I did get a couple of other people to try it and they said it was horrid but could not say what it tasted like)

I have a 5 gallon batch of Gaff going so I have higher hopes for that, I think one thing it could be is the apple juice I pressed tasted very tart and not like store brought apple juice but I just assumed this is what it would taste like... As the apples were not fully ripe which I feel they are now so may go for 1 more batch of gaff and one batch of totally natural cider (i.e no yeast added and just wait a long time)

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Old 09-08-2009, 03:55 AM   #2
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IMO it's not even done fermenting...sometimes it takes months to finish.

I'd recommend you place it back into the primary with new yeast.

Didn't you take a gravity reading? The hydrometer would have told you it's not ready for bottling.

You need a whole lot of patience.

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Old 09-08-2009, 09:09 AM   #3
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++1 - You need a whole lot of patience.

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Old 09-08-2009, 11:38 AM   #4
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Originally Posted by bfbf View Post
I think one thing it could be is the apple juice I pressed tasted very tart and not like store brought apple juice but I just assumed this is what it would taste like... As the apples were not fully ripe which I feel they are now so may go for 1 more batch of gaff and one batch of totally natural cider (i.e no yeast added and just wait a long time)
Fresh pressed juice should be sweeter than store bought juice. Like grape wine it is very important for cider to be made from properly ripened fruit. If you pick it too early the whole balance will be wrong, and the flavour will be more acidic than appley. Its very easy to get impatient but if you buy a refractometer you can test the juice and be absolutely sure it is ripe.
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Old 09-08-2009, 01:50 PM   #5
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IMO it's not even done fermenting...sometimes it takes months to finish.

I'd recommend you place it back into the primary with new yeast.

Didn't you take a gravity reading? The hydrometer would have told you it's not ready for bottling.

You need a whole lot of patience.
It was in the middle of the botteling zone on the hydrometer... Stayed there for 3 days. (think that gravity was just under 1) What ever Gravity makes 4.8% from a starting gravity of .375
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Old 09-09-2009, 06:54 PM   #6
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I've only made two batches of cider, but I would have to agree that time is a major factor when it comes to making good cider. I've typically gone two weeks in the primary and six weeks in the secondary before bottling; after bottling, I feel like it didn't become "good" until almost nine months later.
Also, on the topic of picking your own apples-ripeness can have a big impact, but, in the US at least, the "big guys" who make cider typically blend multiple types of apples to create the best possible flavor profile. Using one type alone could make your cider too tart, sour, etc. Hope this helps, and good luck!

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Old 09-10-2009, 02:34 AM   #7
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I am curious about the gravity readings. If the current reading is < 1, then chances are that the cider was finished, but the apples weren't mature. The starting gravity would be 1.0375 rather than .375 (wow, THAT would be SWEET!), which should come out about to the 4%+ range.

It might (might) taste better in 6 months or so, but what did the juice taste like at pressing?

Worse comes to worse, it's not too long 'til the orchards start pressing... you could pick up some orchard juice and repeat the same steps and probably get a totally diff't result. It might still be rough in 3 weeks, but probably not "gag me" horrid.

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Old 09-10-2009, 08:41 AM   #8
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My first turbo cider was exactly the same.

you can indeed drink it staight from primary. I bottled and primed it, then left it for 6 weeks.

When i got to tasting it , it was very dry ( too much tannin) but other than that clear as a bell and around the 10% mark.

Time is your friend here, the longer you hold off drinking it the better.

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Old 09-11-2009, 05:22 AM   #9
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Quote:
Originally Posted by bfbf View Post
Hi I made cider from home grown apples which I pressed my self. I used youghs cider yeast and did a 2 week primary, a 1 week secondary and then bottled it for 2 weeks.

I knew it was not going to taste great after only 2 weeks botteling but it really was horrid. Tasted like gone off apple juice (which cider kind of is) mixed with a bit of dry white wine - but it was just not a pleasant taste.

Does freshed press turbo cider normal taste like this after 2 weeks of botteling and I just need to wait or have I done something wrong.

(I did get a couple of other people to try it and they said it was horrid but could not say what it tasted like)

I have a 5 gallon batch of Gaff going so I have higher hopes for that, I think one thing it could be is the apple juice I pressed tasted very tart and not like store brought apple juice but I just assumed this is what it would taste like... As the apples were not fully ripe which I feel they are now so may go for 1 more batch of gaff and one batch of totally natural cider (i.e no yeast added and just wait a long time)
Yes, we have all been through what you have. Realized apple juice of most yeast make a ****ty drink over all, let alone a cider.

Do your self a favor, if you want something that tastes like commercial ciders you have had before in the same amount of time it takes to make a good beer, then make some Graff.

Cider recipes, you'll see Graff there.....it is usually the top recipe. It is what you thought cider should taste like, but instead you made white wine.
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Old 09-11-2009, 10:26 PM   #10
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Quote:
Originally Posted by Brandon O View Post
Yes, we have all been through what you have. Realized apple juice of most yeast make a ****ty drink over all, let alone a cider.

Do your self a favor, if you want something that tastes like commercial ciders you have had before in the same amount of time it takes to make a good beer, then make some Graff.

Cider recipes, you'll see Graff there.....it is usually the top recipe. It is what you thought cider should taste like, but instead you made white wine.
Ye have some gaff going but that was also made with some infected, maggot, bruised apples but will have 4 weeks in primary, 6 weeks in secondary then a long time bottled and I can sit with hope.

Have also gone for some natural cider using just juice but I cut out every tiny bit of bruise and only used by not infected tree (not like it makes any difference in apple pie) but thought it may be better. Only got 1/2 a demi so added 1/4 water and sugar (no yeast) and it is already bubbling! Will leave that a long time!
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